Analysis of Volatile Compounds, Produced in a Glucose Solution Fermented by Saccharomyces bayanus, during Fermentation and Conservation of Fermented Solution 1. Neutral Fraction (Saccharomyces bayanus에 의한 Glucose 용액의 발효중 생성된 휘발성 성분과 저장중 이 성분들의 분석 1. 중성분획)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.24 no.6
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- pp.956-963
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- 1995